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Tea has been an important drink in Great Britain for hundreds of years, but the "afternoon tea" associated with the English really began in 1840. Legend has it that the Duchess of Bedford — one of Queen Victoria's Ladies in Waiting — came up with the idea of a late afternoon meal of tea, thin sandwiches, and small cakes to overcome the "sinking feeling" she felt. The notion caught on, with Queen Victoria's enthusiastic support. The British have actually invented two kinds of afternoon teas:
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These labels can be a source of confusion to Americans. The "high" in high tea does not imply that fancy, high class, or expensive foods are served (or that high tea is enjoyed by well-to-do Britons). It actually refers to afternoon tea served on a dining room table (a high table) as opposed to afternoon tea served on a "tea table" (a low table). High tea is a fairly substantial meal — equivalent to supper — served in working class homes. It is generally served at 5:00 or 6:00 p.m., and features a hot dish, hefty sandwiches, scones, heavy cakes, biscuits — and, of course, plenty of tea. By contrast, afternoon tea is traditionally served around 4:00 p.m. This is a lighter meal — a satisfying "snack" between lunch and dinner — that will include scones, thin sandwiches (often with bread crusts trimmed away), biscuits, and assorted cakes. It goes without saying that a good cuppa is essential at afternoon tea. Shops that sell high quality loose teas from China, India, Ceylon, and Taiwan are springing up throughout the United States — a sign that tea is becoming a more popular drink on this side of the pond. And there are many e-businesses that offer top-grade teas via the Internet. Making a proper cuppa is easy. You need some loose tea, a teapot, and boiling hot water. Note that a true British cuppa is certain to have bits of tealeaves in the bottom of the cup. (These are the tealeaves that can be "read" to predict the future!) Here's how to make one: Put one teaspoon of tea per cup (use a measuring spoon, not a silverware teaspoon) into a warmed teapot. Fill with freshly boiled water and stir a few seconds with a tall spoon to "elevate" the tea. Allow the tea to steep for 2-5 minutes. The tea will get stronger (and perhaps more bitter) the longer it steeps. Stir again before pouring. Brits frequently add milk to their tea. Some add sugar. You may want to experiment with less tea (which makes a milder brew), shorter steeping times (achieves less bitter brew), and a tea pot equipped with a filter (keeps tealeaves out of your cup). For more information on tea visit www.teamuseum.org, the home of The Royal Tunbridge Wells Mysteries, by Ron and Janet Benrey, which are set in the Royal Tunbridge Wells Tea Museum. You can serve almost anything at afternoon tea, including cookies, small cakes, and many "finger foods." The scone — a simple, but elegant biscuit — is a traditional staple. Pippa Hunnechurch is likely to purchase most of the goodies in her neighborhood supermarket — with the notable exception of the scones she serves (see photo, below). These she bakes from scratch, using the Hunnechurch family recipe we have provided below: Hunnechurch's Buttermilk & Raisin Scones | |
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Ingredients
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Add the raisins and buttermilk. Stir quickly with a fork until the dough is soft and slightly sticky. The next step is best performed with your hands. Dust your hands with flour and form the dough into a ball on a floured board. Knead gently about ten times. Flatten the dough into a 1" thick sheet. Cut 2-inch circles of dough with a cookie cutter or a small drinking glass. "Paint" the circles of dough with the beaten egg, then bake for 12-15 minutes in a preheated 425°F oven. The scones are done when they have a light golden color. Scones are best served warm, with Devonshire cream (available in many supermarkets) and preserves (usually strawberry or raspberry). | |